Description
This creamy clam chowder is the ultimate comfort food. Loaded with tender clams, savory bacon, and hearty potatoes in a rich and flavorful broth, it’s a dish that will warm you from the inside out. Perfect for a chilly evening or a cozy weekend lunch, this recipe is surprisingly easy to make and will become a family favorite in no time. We’ve updated this recipe to include even more tips and tricks to ensure your chowder is the best it can be.
Ingredients:
- 6 slices bacon, diced
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 (6.5 ounce) cans chopped clams, undrained
- 1 cup chicken broth
- 1 cup milk
- 1 cup half and half
- 4 medium russet potatoes, peeled and diced
- Salt and pepper to taste
Preparation:
Step 1: In a large pot or Dutch oven, cook the diced bacon over medium-high heat until it is slightly crisp and no longer pink. This usually takes about 5-7 minutes. Remove the bacon from the pot using a slotted spoon and transfer it to a plate lined with paper towels to drain excess grease. Set aside.
Step 2: Add the diced onion, celery, and minced garlic to the pot with the bacon grease. Cook over medium heat until the vegetables are tender and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Step 3: Sprinkle the 1/2 cup of flour over the cooked vegetables. Stir continuously for about 1-2 minutes to create a roux. This will help thicken the chowder. Make sure there are no lumps of flour remaining.
Step 4: Gradually pour in the juice from the canned clams, chicken broth, milk, and half and half into the pot, stirring constantly to prevent clumps from forming. Ensure the flour mixture is fully incorporated into the liquid.
Step 5: Add the peeled and diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender and the soup has thickened, about 15-20 minutes. Stir occasionally to prevent sticking.
Step 6: Once the potatoes are tender, stir in the chopped clams. Season the chowder with salt and pepper to taste. Be careful with the salt, as the bacon and clam juice are already salty.
Step 7: Simmer for another 5 minutes to heat the clams through.
Step 8: Ladle the creamy clam chowder into bowls. Garnish with the crumbled bacon. Serve hot.
Why you’ll love this recipe:
- Rich and Creamy: The combination of half and half and a roux creates a luxuriously creamy texture that is irresistible.
- Flavorful: The bacon, clams, and vegetables blend together perfectly for a deeply satisfying flavor.
- Easy to Make: With simple ingredients and straightforward instructions, this chowder is easy to prepare, even for beginner cooks.
- Comforting: This chowder is the perfect dish to warm you up on a cold day, providing a sense of comfort and satisfaction.
- Versatile: You can easily customize this recipe by adding other vegetables like carrots or corn, or by using different types of seafood.
Serving Suggestions:
- Serve hot with a side of crusty bread or oyster crackers for dipping.
- Garnish with fresh parsley or chives for added flavor and visual appeal.
- Pair with a simple green salad for a complete and satisfying meal.
- A sprinkle of paprika or a dash of hot sauce can add a touch of heat.
Tips:
- Use High-Quality Ingredients: Fresh, high-quality ingredients will make a noticeable difference in the flavor of your chowder.
- Don’t Overcook the Clams: Overcooked clams can become rubbery. Add them towards the end of the cooking process to keep them tender.
- Adjust the Thickness: If the chowder is too thick, add a little more milk or chicken broth to reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to thicken.
- Make Ahead: This chowder can be made ahead of time and reheated. The flavors will meld together even more overnight.
- Freezing: While you can freeze this chowder, be aware that the texture may change slightly. Dairy-based soups can sometimes become grainy after freezing and thawing.
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutrition Information: Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
- Calories: Approximately 450-550 per serving
- Protein: 25-30g per serving
- Sodium: 800-1000mg per serving
Conclusion
This creamy clam chowder recipe is a guaranteed crowd-pleaser. With its rich flavor, comforting texture, and simple preparation, it’s the perfect dish for any occasion. Whether you’re looking for a hearty meal on a cold day or a delicious appetizer for a dinner party, this chowder is sure to impress. Enjoy!
Questions and Answers About This Recipe
- Can I use fresh clams instead of canned clams?
- Yes, you can use fresh clams. You’ll need about 2 pounds of fresh clams. Steam them open, remove the meat, and chop it. Be sure to reserve the clam juice to add to the chowder for extra flavor.
- Can I make this chowder without bacon?
- Yes, you can omit the bacon for a vegetarian option. Consider adding a tablespoon of olive oil or butter to the pot instead of bacon grease for sautéing the vegetables. You might also want to add a pinch of smoked paprika to mimic some of the smoky flavor from the bacon.
- Can I use a different type of potato?
- Russet potatoes are recommended because they are starchy and help thicken the chowder. However, you can use Yukon Gold potatoes for a creamier texture, or red potatoes if you prefer a firmer texture.
- How long does the chowder last in the refrigerator?
- The chowder will last for 3-4 days in the refrigerator when stored in an airtight container.
- Can I add other vegetables to this chowder?
- Yes, you can add other vegetables to customize the chowder to your liking. Carrots, corn, and leeks are all great additions. Add them along with the onion and celery to sauté them.
